Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes

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(308 ratings)

Prep: 40 mins Cook: 22 mins Plus cooling

More effort

Makes 12

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal529
  • fat30g
  • saturates18g
  • carbs66g
  • sugars51g
  • fibre1g
  • protein4g
  • salt0.75g

Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp poppy seeds, toasted
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g natural yogurt
  • 175g butter, melted and cooled a little
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

For the icing

  • 225g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g icing sugar, sifted
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

  2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

  3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

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Comments, questions and tips

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NA1980
29th Jun, 2020
5.05
Easy to make with my 4 year old and taste yummy. We used lemon glaze instead of buttercream. Lemon glaze was made with icing sugar, lemon juice and some butter. My son had lots of fun topping them with all sorts of supermarket toppings. I also added some lemon juice to the mix as well as the lemon rind.
hollierobins37
26th Jun, 2020
5.05
These cupcakes taste amazing. Lemon and poppy seeds are one of my favourite cake flavours! They are quite dense and heavy but in my opinion I don't think that affects the taste. I make these with the icing as the icing is tangy and complements the cake well otherwise they would be a bit plain for me. I also roasted the poppy seeds first in a pan as that is what I have seen advised on other recipes but these taste delicious, definitely recommend :)
Sarah Gilman's picture
Sarah Gilman
12th Jun, 2020
5.05
These taste great. I substituted the poppy seeds for chia like someone else had mentioned in the comments and it was fine. My mix made 12, perfectly. I didn't have enough icing sugar so made half the mix like someone else had said but this wasn't enough for the 12 cupcakes so in future I will make as the recipe states.
brooke97
12th Jun, 2020
3.05
These were okay, but like others have said, very heavy and dense. I halved the icing mixture after reading the reviews and still had icing left over. The measurements given here for the icing are way off. Doubt I will make again.
hfarrers
4th Feb, 2020
3.05
I always struggle to get these cakes airy and fluffy. I tried whisking the eggs and yogurt until they were really frothy and this helped a little but not as much as I would've liked. I also don't think this recipe uses enough lemon flavouring and that the buttercream ingredient amounts here give enough for 2 batches. I'd recommend using less butter and the juice of 2 lemons instead.
quantumjo
25th Jul, 2019
These were lush. Didn't bother with the icing just used simple lemon juice and icing sugar glaze, also used lemon yogurt to boost the lemon flavour a little.
Dravet Mum
18th Jun, 2019
5.05
One of my favourite Cupcake recipes! Never fails. Always receives wonderful comments. If you like your cakes extra lemony add extra to the mix and icing!
Joanne Stevenson's picture
Joanne Stevenson
14th Mar, 2019
3.05
First off, this is a muffin not a cupcake. ( check the method) there was not enough liquid , very dry, thick batter. Taste was good, but not cake.
daviesl
26th Feb, 2019
4.05
Delicious but I doubled the recipe to make 24, and actually ended up with 48 as there was so much mixture! So, this amount would definitely make 24. Used chia not poppy seeds
Sophiehendo's picture
Sophiehendo
20th Jun, 2018
5.05
These cupcakes are so delicious they should be illegal, frankly. I'll be making them again asap - my one amend would be to amp up the lemon flavour of the sponge, with juice as well as zest.

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dylanhugh
20th Sep, 2018
Could I use this recipe for a sandwich cake? How would I scale it up please
goodfoodteam's picture
goodfoodteam
2nd Oct, 2018
Thanks for your question. You can cook this as a sandwich cake but unfortunately we can't give exact measurements or timings without testing.
cllewell
6th Aug, 2018
Can you add juice to the mix to make the cupcakes taste more lemony? If so how much do you suggest? I was also thinking of omitting the poppy seeds...I guess that these keep for 3 or so days(?) I was thinking of making them in advance for a christening party so if you could let me know that would be great! Thank you :) x
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your questions. You can add 1/2 tsp lemon essence for a more lemony hit and it's no problem to leave out the poppyseeds. If you want to make them beforehand, we'd suggest the day before to maintain maximum freshness or you can freeze them un-iced.
cakebaby13
5th Jun, 2014
4.05
I have made these and they area amazing. The only issue I had was the butter icing quite running and I had to add a lot more icing sugar to it. Can you guys give me a fail safe recipe for the perfect butter icing for these cakes? the lemon juice definitely works in the recipe but I am wondering if it is the reason why the icing was a bit runny. I did also add lemon drizzle on the cakes whilst still warm which added to the depth of flavour, I would recommend doing this :)
Nurse Natasha
14th Apr, 2014
I love these cupcakes and have made them a few times now. Go down a treat for the nurses on night shift. My cakes don't seem to rise very well though, it is usually more icing than cake, the cake comes out quite thin. When I made them again I tried to whisk more with an electric whisk but they are still the same. I have also tried to add more mixture to the cases but it has just spilt over the edge. Any tips?
c.m.srules
29th Mar, 2014
hey, do you think its a good idea to add chocolate sprinkles, chocolae pieces and marange? im not sure if it will work! need to know asap as i am making them after tea tonight ready for mothers day tomorrow! i dont want them to go wrong thats all!! thanks x
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
Hi there. You could add some choclate chunks, we'd avoid adding too many extra ingredeints though or the recipe may not work correctly. Perhaps just stick to just one.
thegirlwhobaked
10th Feb, 2014
I'm not sure if I should add a raspberry on top and some jam in the icing as well because apparently sour-citrus and berry go really well together. Plus the jam would make the icing look more peachy . This is also for a cupcake competition so i'm not sure if it is worth the risk
goodfoodteam's picture
goodfoodteam
21st Feb, 2014
Hi there, thanks for your comments. We think a raspberry on top and around 1/2 - 1 tsp of raspberry jam in the middle would work really well added to these cakes. Let us know how they turn out! Best wishes, BBC Good Food team
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